6 yellow potatoes, boiled, peeled and cut into cubes
3 cups chicken broth
3 cups water
1 3/4 teaspoons salt
1/4 teaspoons ground black pepper
1 1/2 cups grated Parmesan cheese
Directions:
In a large pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes, until translucent, stirring occasionally.
Add 2/3 of the diced broccoli, garlic, potatoes, broth, water, salt, and pepper. Bring to a boil on high heat. Reduce the heat to low and simmer for about 10 minutes, until vegetables are almost tender.
Pour the soup into a food processor or blender, pulse until soup turns to a puree.
Return the soup to the pot and bring to a simmer. Add the remaining broccoli and simmer for 5 minutes, until tender. Stir half of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
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Broccoli and Potato Soup
Serves 4
Ingredients:
1 yellow onion, chopped
2 tablespoons butter
2 cloves garlic, minced
2 lb broccoli crowns, diced
6 yellow potatoes, boiled, peeled and cut into cubes
3 cups chicken broth
3 cups water
1 3/4 teaspoons salt
1/4 teaspoons ground black pepper
1 1/2 cups grated Parmesan cheese
Directions:
In a large pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes, until translucent, stirring occasionally.
Add 2/3 of the diced broccoli, garlic, potatoes, broth, water, salt, and pepper. Bring to a boil on high heat. Reduce the heat to low and simmer for about 10 minutes, until vegetables are almost tender.
Pour the soup into a food processor or blender, pulse until soup turns to a puree.
Return the soup to the pot and bring to a simmer. Add the remaining broccoli and simmer for 5 minutes, until tender. Stir half of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
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